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A hyperrealistic cake made to look like a stack of pancakes with maple syrup and blueberries

Hyperrealistic Cake

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5 from 16 reviews

Description

This stunning trompe-l’œil dessert masterfully disguises a rich, maple-infused sponge cake as a stack of buttery breakfast pancakes. Featuring architectural fondant work and a glistening gelatin-set syrup, it is the ultimate project for bakers looking to challenge their sculpting and painting skills.

Ingredients

  • 1 box yellow cake mix
  • 5 ounces (142g) all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 9 ounces (255g) sour cream
  • 1/2 cup melted butter
  • 3 large eggs
  • 2 teaspoons maple flavoring
  • 6 ounces pasteurized egg whites
  • 6 cups powdered sugar
  • 1.5 pounds unsalted butter, room temperature
  • 24 ounces ivory fondant
  • 4 ounces modeling chocolate
  • Blue, violet, and ivory food coloring
  • 2 tablespoons vodka or clear grain alcohol
  • 1 tablespoon powdered gelatin
  • 1 cup pure maple syrup

Instructions

  1. Preheat your oven to 350ºF (175ºC) and grease three 8-inch cake pans.
  2. In a stand mixer fitted with a paddle attachment, combine the cake mix, flour, sugar, salt, sour cream, melted butter, eggs, and maple flavoring on medium speed for 2 minutes.
  3. Divide the batter between the pans and bake for 20 minutes; once cooled, wrap the layers and freeze until firm.
  4. Prepare the buttercream by whisking egg whites and powdered sugar on high for 5 minutes, then gradually adding room-temperature butter and whisking for 10-15 minutes until smooth.
  5. Fold in maple extract and salt to the buttercream, then use it to stack the chilled cake layers and apply a smooth crumb coat.
  6. Tint modeling chocolate to create a pale yellow butter square and deep blue/violet spheres for blueberries, snipping the tops with scissors for realism.
  7. Roll ivory fondant into thick ropes, slice them lengthwise, and wrap them around the cake with the rounded side out to mimic pancake edges.
  8. Mix ivory food coloring with vodka and brush it onto the fondant edges to create a toasted look, then use a toothpick to poke irregular air holes.
  9. Bloom the gelatin in cold water, melt it briefly, and stir into the maple syrup to create a stable glaze.
  10. Pour the syrup mixture over the cake, allowing it to drip naturally, and top with the prepared chocolate butter and berries.

Notes

For the most convincing illusion, ensure your fondant strips are not perfectly uniform; varying the thickness slightly will mimic the natural stack of a real breakfast. If your buttercream appears to curdle while mixing, gently warm the base of the bowl to help the fats emulsify correctly.

  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/hyperrealistic-cake/